Combine broth, soy sauce, cornstarch, lemon juice and ginger in small bowl; set aside. Season chicken, if desired, with salt and ground black pepper.
Heat 2 tablespoons Country Crock® Spread in 12-inch skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until chicken is thoroughly cooked. Remove chicken from skillet; set aside.
Melt remaining 2 tablespoons Spread in same skillet and cook vegetables, stirring occasionally, 4 minutes or until crisp-tender. Stir in broth mixture. Bring to a boil over high heat. Reduce heat to medium and return chicken to skillet; heat through. Sprinkle with cilantro, then toss.
TIP: Feel free to substitute any of your favorite vegetables for the ones listed, such as zucchini, mushrooms, corn and/or green onions.
Make it a Meal: Serve with brown rice and a spinach mushroom salad with an olive oil vinaigrette.
Ingredients
Directions
Combine broth, soy sauce, cornstarch, lemon juice and ginger in small bowl; set aside. Season chicken, if desired, with salt and ground black pepper.
Heat 2 tablespoons Country Crock® Spread in 12-inch skillet over medium-high heat and cook chicken, stirring occasionally, 5 minutes or until chicken is thoroughly cooked. Remove chicken from skillet; set aside.
Melt remaining 2 tablespoons Spread in same skillet and cook vegetables, stirring occasionally, 4 minutes or until crisp-tender. Stir in broth mixture. Bring to a boil over high heat. Reduce heat to medium and return chicken to skillet; heat through. Sprinkle with cilantro, then toss.